Corn Coconut Fritters Recipes
CORN FRITTERS
Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!
Provided by Joan Zaffary
Categories Appetizers and Snacks
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
- In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
- Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g
VIETNAMESE CORN AND COCONUT FRITTERS CHA BAP RAN
From Fareshare Gazette www.fareshare.net 2003 A recipe mailing list I belong to. The recipe is attributed to Vietworldkitchen.com and Andrea Nguyen
Provided by That is Dr House to
Categories Coconut
Time 20m
Yield 20 fritters
Number Of Ingredients 10
Steps:
- Fritter:.
- Place corn in a chopper and pulse 10 to 12 times. Remember to scrape down the sides midway with silcon spatula. You should be able to pinch together between fingers.
- Mix in a bowl with other ingredients for fritter except oil.
- Dipping sauce:
- In a small bowl mix the sauce ingredients and dissolve the sugar. Taste and add more sugar and/or water to decrease heat of sauce.
- Set aside.
- Preparing:.
- Use a wok or heavy skillet. Pour oil in to one inch depth. Heat the oil to 350F on a deep fry thermometer. Test if needed by dropping in a bit of batter. It should immediately cause bubbling and float to the top in 5 seconds.
- When ready drop by tsp of batter into oil. They will sink, be surrounded by bubbles and rise to the top within seconds. You may put as many as you like in without crowding the surface once they float. They should become golden brown. Turn once. Use paper towels to blot gently and let drain on towels. If they deflate? You pulled them too soon. Add more time. You want them to hold the shape and be slightly crispy. Watch your temp it needs to stay at 350F.
- Serve with sauce.
- NOTES
- Use fresh sweet corn if possible. If it is not in season use frozen.
- Note for those interested in removing egg, it won't work with powdered subs. The egg is to hold it together. Untried with tofu as sub for egg. Use at own risk.
Nutrition Facts : Calories 30.6, Fat 1, SaturatedFat 0.7, Cholesterol 9.3, Sodium 62.6, Carbohydrate 5, Fiber 0.4, Sugar 0.1, Protein 1
CORN & COCONUT FRITTERS
Make and share this Corn & Coconut Fritters recipe from Food.com.
Provided by Moor Driver
Categories Coconut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- First make the dipping sauce. Warm the sugar, rice wine vinegar, fish sauce & chili sauce in a small pan to dissolve the sugar. Set aside to cool.
- Sifr the flour and baking powder into a bowl and gradually beat in the egg, coconut cream, soy sauce & lemon juice. Stir in the sweetcorn and coriander.
- Heat a 2 inch depth of vegetable oil in a wok or deep, wide pan until it reaches 180°C Drop in spoofuls of batter and fry in batches for 2-3 minutes until crisp and golden.
- Serve hot with dipping sauce.
Nutrition Facts : Calories 228.3, Fat 3.6, SaturatedFat 1.9, Cholesterol 52.9, Sodium 1128.6, Carbohydrate 43.8, Fiber 2.1, Sugar 15.6, Protein 6.8
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